Favorite? Well that's a tough one. Come visit Pizza Quest and check out some of my pizzas. I'd love you guys to write me and send me info and I'll be happy to post your pizza photos and recipes (with a little story) on our site! It's a lot of pressure being the sole Pizza Quest at Home Pizzaiolo at Large!

I use a two stone method. I have one of James' Forno Bravo Stones on the bottom and an el cheapo on top - the 3rd one that just broke! Gotta get a 2nd Forno Bravo!

Thanks for looking at the pizzas! For some reason I thought that a high gluten flour was needed for pizza, but apparently that is only for the NY style pizza. I am going to be using a blend of cake flour and all purpose now... Hopefully my pizzas become even better!!

Recently I decided to increase the amount of yeast in my dough formula. I also bought some semi local high gluten flour. I think I have a new favorite pizza! It is definitely hard to describe the taste of pizza to another but I will say that this had that melt in your mouth type of taste.

These pizzas tasted very good. I'm going to be using King Arthur's unbleached bread flour for the foreseeable future.

I also love the King Arthur products, but give Gold Medal Better for Bread flour a test run. We did a taste test a couple of years ago using the very high gluten All-Trumps, King Arthur's bread flour and Gold Medal's Better for Bread flour for the pizza dough and the Better for Bread won. (Note that there were no left-overs in the tasting, they were all greedily consumed.)

In my humble opinion, the real "secret" to great pizza dough is to use a lower protein/gluten "quality flour" (either King Arthur or Gold Medal), a smaller amount of yeast, and an overnight ferment in the refrigerator.

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